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An opened corn muffin with fresh blueberries inside.
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Blueberry Cornbread Muffin Recipe

Get ready for a flavor explosion with these Blueberry Cornbread Muffins. They combine the sweetness of blueberry muffins with the savory goodness of cornbread, making them perfect for any summer gathering.
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 20 minutes
Course Muffin
Cuisine American
Keyword Blueberry Muffins, corn bread, Corn Muffins, cornbread
Servings 16 muffins
Calories 182cal
Author Muffin Tin Recipes
Cost $6

Equipment

  • oven *adjust rack to the center position
  • 12-count muffin tin(s)
  • cupcake liners
  • batter coop
  • large & medium mixing bowls
  • Whisk
  • measuring cups & spoons

Ingredients

  • 1½ cups corn meal
  • 1½ cups all-purpose flour
  • 4½ teaspoons baking power
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter softened
  • 3 large eggs
  • 1½ cups whole milk
  • 1 cup fresh blueberries

Instructions

  • Preheat oven to 425°f. Line muffin tin with liners.
  • In a large bowl, whisk the dry ingredients, and then cut in the softened butter.
  • In the medium bowl, beat the eggs, and add the milk. Add mixture to dry ingredients and mix well; fold in the blueberries.
  • Spoon batter into cupcake liners about ¾ of the way.
  • Bake for 15-18 minutes or until a tester comes out clean. The muffins will be golden brown, and feel springy when gently depressed on top.
  • Transfer muffins to a cooling rack. Cool for 5 minutes before enjoying warm.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1muffin | Calories: 182cal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 215mg | Potassium: 116mg | Fiber: 2g | Sugar: 12g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg